Horticulture Information Leaflet 8513 1/99

College of Agriculture & Life Sciences EDIBLE Department of Horticultural Science Cyndi Lauderdale, Extension Agent, Wilson County Center Erv Evans, Extension Associate

Flowers have traditionally been used in Additional flowers that have been many types of cooking: European, Asian, reported to be edible include: Black East Indian, Victorian English, and Middle locust, Robinia pseudoacacia; Cattails, Eastern. Early American settlers also used Typha spp.; Clary sage, Salvia sclarea; flowers as food. Today, there is a renewed Common milkweed, Asclepias syriaca; interest in edible flowers for their taste, Coriander, Coriander sarivum; Fuchsia, color, and fragrance. Edible flowers can Fushia x hybrida; Gardenia, Gardenia be used fresh as a or as an integral jasminoides; Garlic, Allium sativum; part of a dish, such as a . Squash Garlic , Allium tuberosum; flowers can be fried in light batter or Gladiolus, Gladiolus hortulanus; cornmeal. Some flowers can be stuffed or Hyssop, Hyssopus officalis; Leek, Allium used in stir-fry dishes. Edible flowers can porrum; Lemon, Citrus limon; Marjoram, be candied; frozen in ice cubes and added Origanum vulgare; Marsh mallow, to beverages; made into jellies and jams; Althaea officinalis; Mustard, Brassica used to make teas or wines; or minced and spp.; Nodding onion, Allium cernuum; added to cheese spreads, herbal , Peony, Paeonia lactiflora; Orange, , crepes, and waffles. Many Citrus sinensis; Oregano, Origanum flowers can be used to make vinegars for vulgar; Pineapple guava, Acca cooking, marinades, or dressings for salad. sellowiana; Plum, Prunus spp.; Radish, Herbal flowers normally have the same Raphanus sativus; Redbud, Cercis flavor as their leaves, with the exceptions canadensis; of Sharon, Hibiscus of chamomile and lavender blossoms, syriacus; Safflower, Carthamus where the flavor is usually more subtle. tinctorius; Spiderwort, Tradescantia virginia; Strawberry, Fragaria Cautions ananassa; Water hyacinth, Eichhornia Not all flowers are edible: some may taste crassipes; Water lily, Nymphaea bad; and some are poisonous. Eat flowers odorata; Winter savory, Satureja only if you are certain they are edible. montana; Yucca, Yucca spp. Consult a good reference book. An

Distributed in furtherance extensive list of poisonous plants can be Pesticides for use on fruits and of the Acts of Congress found at the following Web site: http:// have undergone extensive testing to of May 8 and June 30, 1914. Employment and program www.ces.ncsu.edu/depts/hort/consumer/ determine the waiting period between opportunities are offered to all people regardless of poison/poison.htm. A is not treatment and harvest and potential race, color, national origin, necessarily edible because it is served residuals on food. Pesticides used on sex, age, or disability. North Carolina State University, with food. A partial list of edible flowers flowers and ornamentals have not been North Carolina A&T State University, U.S. Department can be found in Table 1. The flowers of evaluated to determine their safety on of Agriculture, and local most culinary are safe to use. governments cooperating. food crops. Do not eat flowers from florists, nurseries, garden centers, or flowers found flowers that are not fully open or that are past their on the side of the road. Consume only flowers that you prime. To maintain maximum freshness, keep flowers or someone else has grown specifically for that purpose. cool after harvest. Long-stem flowers should be placed If you have hay fever, asthma or allergies, it best not to in a container of water. Short-stemmed flowers, such as eat flowers since many allergies are due to sensitivity and orange blossoms, should be harvested to pollen of specific plants. It’s best to introduce within 3 to 4 hours of use, placed in a plastic bag, and flowers into your diet one at a time and in small stored in a refrigerator. Damp paper towels placed in quantities. the plastic bag will help maintain high humidity.

Growing Edible Flowers Because pollen can detract from the flavor, it’s best to Growing edible flowers is essentially the same as growing remove the pistils and stamens. Pollen may cause an flowers for ornamental purposes. Most flowers require a allergic reaction for some people. Remove the sepals of well-drained soil with a pH ranging from 5.5 to 6. Soil all flowers except violas, Johnny-jump-ups, and pansies. test. Use a 2- to 3-inch layer of mulch to reduce weeds, For flowers such as calendula, chrysanthemum, lavender, conserve soil moisture, maintain uniform soil rose, tulip, and yucca, only the flower petals are edible. temperature, and reduce the amount of soil splashed The white base of the petal of many flowers may have a onto the plant during a heavy rain. Irrigate to keep plants bitter taste and should be removed from flowers such as actively growing and flowering; most plants will need chrysanthemums, dianthus, marigolds, and . 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for For Further Reading extended periods of can increase the chances of disease • Belsinger, Susan. 1991. Flowers in the Kitchen. development. Irrigating with a soaker hose works well. Interweave Press; Loveland, Colorado. • Barash, Cathy Wilkinson. 1997. Edible Flowers: Chemicals for pest control should be avoided, if possible. Desserts and . Fulcrum Publishing; Golden, Hand-pick harmful insects. Beneficial insects, such as Colorado. lady beetles and praying mantises, can be used to decrease insect populations. Growing different flowers • Barash, Cathy Wilkinson. 1993. Edible Flowers together provides diversity to support a good beneficial From Garden to Palate. Fulcrum Publishing; Golden, insect population and keeps pest problems low. Many Colorado. gardeners locate their edible flower garden away from • Herst, Sharon Tyler. The Food Lover’s Companion, other plants to avoid chemical spray drift. Many edible 2nd edition. Barrons Educational Service Inc. flowers can be successfully grown in containers. • Kowalchik, Claire, and William H. Hylton, editors. 1987. Rodale’s Illustrated Encyclopedia of Herbs. Harvesting Flowers Flavor can vary with growing conditions and cultivars. Rodale Press, Inc.; Emmaus, Pennsylvania. Conduct a taste test before harvesting large amounts of • Peterson, Lee Allen. 1977. Edible Wild Plants. a particular flower. Flowers should be picked in the Houghton Mifflin Company; New York. cool of the day, after the dew has evaporated. For • Shaudys, Phyllis V. 1990. Herbal Treasures. Garden maximum flavor choose flowers at their peak. Avoid Way Publishing; Pownal, Vermont.

2 Table 1. Edible Flowers.

Common Name Scientific Name Flavor Color Comments

Anise hyssop Agastache foeniculum Anise Lilac Self seeding perennial Apple spp. Floral White to pink Eat in moderation since flowers contain cyanide precursors Arugula Eruca vesicaria sativa Spicy White Annual; once flowers form the leaves become bitter Ocimum basilicum Herbal White, lavender Annual Bachelor’s button Centaurea cyanus Vegetal White, pink, blue Annual; petals are edible; the calyx is bitter Bee balm Monarda didyma Minty, sweet, hot Wide range Perennial Borage Borago officinalis Herbal Blue Annual; use with nasturtium; use sparingly — diuretic effects Broccoli Brassica officinalis Spicy Green Annual Calendula Slightly bitter Yellow, orange Annual; most often used for color rather than flavor Chamomile Chamaemelum noblis Sweet apple White Perennial; tea in moderation — contains thuaone; ragweed sufferers may be allergic to chamomile Anthriscus cerefolium Herbal White Annual Chicory Cichorium intybus Herbal Blue Perennial Chives Allium schoeonoprasum Onion Lavender-pink Perennial; avoid eating whole flower; taste can be overwhelming Chrysanthemum Chrysanthemum spp. Strong Perennial Use the florets; strong flavor Dandelion Taraxacum officinale Sweet, -like Yellow Perennial; use young flowers, mature flowers become bitter; flowers close after picking Daylily Hemerocallis spp. Vegetal, sweet Wide range Perennial; may act as a diuretic or laxative; eat in moderation Dianthus Dianthus spp. Sweet clove flavor Wide range Perennial; remove the narrow base of the petals (bitter) Anethum graveolens Herbal Yellowish-green Annual Table 1. Edible Flowers. (continued)

Common Name Scientific Name Flavor Color Comments

Elderberry Sambucus canadensis Sweet White Perennial; do not wash flowers since it removes much of the flavor English daisy Bellis perennis Mildly bitter Pink Perennial; ray flowers have a mildly bitter taste Foeniculum vulgare Mildly anise Yellow-green Normally grown as an annual Hibiscus Hibiscus rosa-sinensis Mildly citrus Rose, red Showy edible garnish Hollyhock Althea rosea Vegetal White, pink, red Showy edible garnish Honeysuckle Lonicera japonica Sweet White to pale yellow Perennial; do not use other honeysuckle flowers Johnny-jump-up Viola tricolor Wintergreen Purple and yellow Annual; the petals have little flavor unless the green sepals are included; contain saponins and may be toxic in large amounts Lavender Lavendula spp. Sweet, perfumed Lavender Perennial; use sparingly due to intense flavor flavor; lavender oil may be poisonous Lilac Syringa vulgaris Varies Lavender Wide variation in flavor — from no flavor to green and herbaceous to lilac Linden Tilia spp. Honey-like White Frequent consumption of linden flower tea can cause heart damage Levisticum officinale Celery White Perennial Marigold Tagetes patula Bitter Yellow, orange Annual; Lemon Gem and Tangerine Gem have the best flavor Mint spp. Minty Purple Perennial; each type of mint has its own unique flavor Nasturtium Tropaeolum majus Spicy, peppery Wide range Annual Okra Abelmoschus esculentus Vegetal Yellow Annual Pansy Viola x wittrockiana Vegetal Wide range Annual; has a slightly sweet green or grassy flavor; petals have a mild flavor; whole flower has a wintergreen flavor Passion flower Passiflora spp. Vegetal Purple Vine; showy flowers best used as a garnish Pineapple sage Salvia elegans Sweet, fruity Red Perennial; flavor has a hint of mint and spice Table 1. Edible Flowers. (continued)

Common Name Scientific Name Flavor Color Comments

Red clover Sweet Red Annual; raw clover flowers are not easily digestible Rose Rosa spp. Perfumed Wide range Perennial: remove the white, bitter base of the petal Rosmarinus officinalis Herbal Blue Perennial Sage Herbal Purple-blue Perennial Scarlet runner bean Phaseolus vulgaris Vegetal Purple Annual; flowers last only one to two days Scented geraniums Pelargonium spp. Varies Wide range Perennial; the flavor is usually similar to the scent of the leaves Signet marigold Tagetes signata Spicy, herbal Yellow Annual; may be harmful if eaten in large amounts; other marigolds are edible but have a tangy to bitter flavor Snapdragon Anthirrhinum majus Bitter Wide range Annual; use as a garnish Squash Curcubita pepo Vegetal Yellow Annual Sunflower Helianthus annuus Varies Yellow Annual; flower is best eaten in bud stage when it has an flavor; petals of open flowers have a bitter- sweet flavor; pollen can cause a reaction for some people Sweet woodruff Sweet, nutty, vanilla White Can have a blood thinning effect if eaten in large amounts Thyme Thymus spp. Herbal White Perennial Tulip Tulipa spp. Vegetal Wide range Bulb; good stuffed Violet Viola odorata Sweet, perfumed Purple, white Perennial; use candied or fresh